Table of Contents
Kids won’t even notice the zucchini is this delicious spice bread from Mary Bodor of Patterson, New York.
Prep: 15min
Total: 1h10min
Yield:
Servings:
Nutrition Facts :
Ingredients:
- Nonstick cooking spray
- 1 large zucchini
- 1 cup packed light-brown sugar
- 2 tablespoons granulated sugar
- 2/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ground cinnamon
- 3/4 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 3/4 teaspoon salt
Instruction:
- Preheat oven to 350 degrees. Lightly coat a 9-by-5-by-3-inch loaf pan with cooking spray, and set aside. Grate zucchini on the large holes of a box grater (to yield 1 3/4 cups); set aside. In a large bowl, whisk together sugars, oil, vanilla, and eggs.
- Into a small bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt. Add flour mixture to egg mixture, and stir to combine well. Stir in grated zucchini.
- Pour batter into prepared pan, spreading evenly. Bake until a toothpick inserted in center of loaf comes out clean, 45 to 55 minutes. Cool in pan 10 minutes; invert onto a wire rack, then reinvert, top side up. Cool completely before slicing.
Two types of chocolate—semisweet and cocoa powder—give this zucchini loaf its rich flavor.
Prep: 30min
Total: 2h5min
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1 stick unsalted butter, melted and cooled, plus more for pan
- 2 cups unbleached all-purpose flour, plus more for pan
- 1 3/4 cups granulated sugar
- 1/4 cup unsweetened cocoa powder
- 2 1/4 teaspoons baking powder
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 4 large eggs, beaten
- 2 teaspoons pure vanilla extract
- 3 cups coarsely grated zucchini (from 1 pound)
- 5 ounces semisweet chocolate, chopped (1 cup)
- 1 1/4 cups confectioners’ sugar
- 1 to 2 tablespoons whole milk
- 1 teaspoon poppy seeds
Instruction:
- Bread: Preheat oven to 350 degrees. Butter a 10-by-5-inch loaf pan. Line with parchment, leaving an overhang on two long sides, then butter and flour paper.
- Whisk together flour, sugar, cocoa, baking powder, salt, and baking soda. In another bowl, stir together butter, eggs, vanilla, and zucchini. Stir into dry mixture, then fold in chocolate. Pour into pan, smoothing top with a spatula. Bake until a skewer inserted into the center comes out clean, about 1 hour 20 minutes. Let cool 20 minutes on a wire rack, then remove from pan and cool completely.
- Glaze: In a small bowl, combine sugar and milk. Whisk until smooth. Pour glaze over bread, then sprinkle with poppy seeds. Let stand until set, about 20 minutes, then cut into slices to serve. Bread will keep, unglazed, at room temperature for up to 3 days.
This bread is delicious on its own, or spread with creamy ricotta cheese. Try toasting the slices.
Prep: 15min
Total: 2h
Yield:
Servings:
Nutrition Facts :
Ingredients:
- 1/3 cup olive oil, plus more for pan
- 2 cups all-purpose flour (spooned and leveled), plus more for pan
- 1/3 cup milk
- 2 large eggs
- 1 cup grated Parmesan cheese (about 4 ounces)
- 2 teaspoons baking powder
- Coarse salt and ground pepper
- 1/2 pound (about 1 medium) zucchini, coarsely grated
Instruction:
- Preheat oven to 375 degrees. Brush a 9-by-5-inch loaf pan (6-cup capacity) with oil; dust with flour, and tap out excess.
- In a small bowl, whisk oil, milk, and eggs. In a large bowl, whisk flour, Parmesan, baking powder, 1 1/2 teaspoons salt, and 1/4 teaspoon pepper; mix in zucchini, then egg mixture until just moistened (batter will be very thick, like biscuit dough).
- Transfer batter to prepared pan; press in gently. Bake until a toothpick inserted in center comes out clean, 60 to 70 minutes (tent with foil if loaf starts to brown too quickly). Cool 15 minutes in pan; turn out loaf onto a rack to cool completely.
Prep: 10min
Total: 35min
Yield: 12
Servings: 1 muffin
Nutrition Facts : servingSize 1 muffin, calories 186.5 kcal, Carbohydrate 36.3 g, Protein 3.8 g, Fat 3.7 g, Saturated Fat 0.4 g, Cholesterol 1.2 mg, Sodium 243.1 mg, Fiber 4 g, Sugar 20.3 g
Ingredients:
- Nonstick cooking spray – I used olive oil spray
- 1/2 C Gluten Free Oat flour
- 1 C Barley flour (Use 3/4 C of Coconut Four for Gluten Free Version)
- 1/2 C ground flaxseed
- 1 C lightly packed light-brown sugar
- 2 tsp baking soda
- 1 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 1 1/2 C coarsely grated zucchini with skin (1 large zucchini)
- 1 large mashed banana
- 1/2 C almond milk
- 3 Tbsp apple sauce
- 1 tsp egg replacer and 2 Tbsp cold water – equivalent to 1 large egg
- 1 tsp pure vanilla extract
- Pinch of salt
Instruction:
- Lightly coat 12 standard muffin cups with cooking spray.
- In a large bowl, whisk together flour, flaxseed, brown sugar, baking soda, baking powder, salt and cinnamon. Add zucchini and mashed bananas and combine well.
- In a small bowl, whisk together milk, egg replacer (or egg), and vanilla.
- Add milk mixture to flour mixture and stir until combined. DO NOT OVER MIX.
- Turn on the oven to 350 degrees.
- Divide batter among muffin cups. Bake for 20 minutes or until toothpick inserted in center comes out clean. For non-convection oven, it may take 25-30 minutes.
- Let muffins cool completely in pan on a wire rack before serving.
This easy Chocolate Zucchini Bread recipe is loaded with fresh zucchini and chocolate chips. It is the perfect breakfast, dessert, or guilt-free treat!
Prep: 5min
Total: 90min
Yield: 2
Servings: 1 serving
Nutrition Facts : calories 2000 kcal, servingSize 1 serving
Ingredients:
- 4 cups flour
- 1/2 cup cocoa
- 1-1/2 cups sugar
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 teaspoon salt
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 2 cups zucchini (shredded)
- 1-1/2 cups applesauce
- 3 eggs (beaten)
- 1-1/2 cups milk
- 2 teaspoons vanilla
- 1-1/2 cups chocolate chips
Instruction:
- Preheat oven to 350 degrees and grease two 4×8 loaf plans.
- In the bowl of an electric mixer, stir together flour, cocoa, sugar, baking soda, baking powder, salt, cinnamon and nutmeg.
- Add remaining ingredients except chocolate chips and mix until just combined. Fold in chocolate chips.
- Pour batter into prepared pans and bake for 1 hour and 15 minutes or until skewer stuck in center of bread removes cleanly. Cool on rack 10 minutes before removing from pans to cool completely.